Twice Baked Garlic Potatoes

Indulge in the ultimate comfort food with these rich and creamy Twice Baked Garlic Potatoes. This irresistible recipe pairs roasted garlic with fluffy Russet potatoes, creating a decadent filling enhanced by buttery sour cream, a touch of milk, and a generous sprinkle of shredded cheddar cheese. Baked to golden perfection, these potatoes are topped off with vibrant green onions for a burst of freshness. Perfect for family dinners or special occasions, this dish is a showstopping side that’s both hearty and flavorful. With its easy-to-follow steps and restaurant-quality results, this recipe delivers a crowd-pleasing treat in just under 1.5 hours. Ideal for garlic lovers and potato enthusiasts alike, these Twice Baked Garlic Potatoes will quickly become a table favorite!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 1 bulb Garlic
• 1 teaspoon Olive oil
• 4 tablespoons Unsalted butter
• 0.5 cup Sour cream
• 0.25 cup Milk
• 1 cup Cheddar cheese, shredded
• 2 pieces Green onions, finely chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and scrub the potatoes thoroughly. Pat them dry, then pierce each potato a few times with a fork.

Step 3

Wrap the garlic bulb in aluminum foil, drizzle with 1 teaspoon of olive oil, and seal it tightly.

Step 4

Place the potatoes directly on the oven rack and roast them for about 50-60 minutes, or until fork tender. Add the wrapped garlic to the oven during the last 30 minutes of cooking.

Step 5

Once the potatoes and garlic are done, remove them from the oven and let them cool for 10 minutes, or until safe to handle.

Step 6

Slice the potatoes in half lengthwise and carefully scoop out the flesh, leaving the skins intact to form potato shells. Place the scooped potato flesh into a mixing bowl.

Step 7

Squeeze the roasted garlic cloves out of their skins and add them to the bowl with the potato flesh.

Step 8

Add the butter, sour cream, milk, salt, and black pepper to the bowl. Mash everything together until smooth and creamy.

Step 9

Fold in half of the shredded cheddar cheese and half of the chopped green onions.

Step 10

Spoon the potato mixture back into the potato shells, mounding it slightly.

Step 11

Place the filled potato shells on a baking sheet and sprinkle the remaining cheddar cheese on top.

Step 12

Return the potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and golden.

Step 13

Garnish with the remaining chopped green onions and serve hot.

Nutrition Facts

Serving size	1680.2 grams (1680.2g)

Amount per serving	% Daily Value*
Calories	2535

Total Fat 122.70g	157%
Saturated Fat 70.30g	351%
Polyunsaturated Fat 1.60g
Cholesterol 307mg	102%
Sodium 3375mg	147%
Total Carbohydrate 305.10g	111%
Dietary Fiber 24.20g	86%
Total Sugars 26.10g
Protein 75.20g	150%

Vitamin D 51IU	254%
Calcium 1402mg	108%
Iron 17mg	94%
Potassium 7387mg	157%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 11.5%

Carbs: 46.5%